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We lived in a house where choosing something else for dinner was not an option. If it was on the table you were expected to eat it, and that was that.

Our house is the same way. I’m not a short order cook and we have a rule where you have to at least take a bite of everything on your plate. With four kids sitting around the table, you can imagine we’ve had our fair share of resistance to eating some of the things I cook.

I was ready for the pouts and whines the other day when I placed a bowl of Kale Chips on the table. My friend Aggie raves about Kale Chips quite often and then Michelle published a post on her blog about them. With all the good things I’ve heard about Kale Chips and how even the most vegetable resistant kids love them, I thought I’d give them a try.

Let me end this blog post by saying this… 4 days later, Kale Chips have been baked each day. I love them, my husband loves them and the best yet… the kids love them.  I’m so glad to know that my kids won’t be blogging about the nasty green things their mom used to make them eat. Kale Chips, in this household, have been a hit!

What is a food your parents cooked that you dreaded seeing on the dinner table as a kid?

Recipe: Oven Baked Kale Chips (from What’s Cooking with Kids)

• Bunch of kale
• Olive oil
• Salt, to taste
• Cracked black pepper (our addition but not required)

Directions:

1. Preheat oven to 350 degrees.
2. Hold the thick stem of each kale leaf with one hand. Pinch the base with the fingers of the other hand and rub them up the stem – the leaves will tear right off!
3. Put the kale pieces on a baking sheet lined with a silpat (a silicone baking mat) or with parchment paper.
4. Pour on a little olive oil and toss with clean hands.  Sprinkle with salt (and pepper if your kids like that…)
5. Make sure they are in a single layer on the baking sheet sheet.
6. Bake at 350 for 12-14 minutes or until crisp.

You can find more great, kid friendly recipes like this in Michelle’s new cookbook, The Whole Family Cookbook. Make sure to check it out!

The post Mom’s Cooking {Recipe: Oven Baked Kale Chips} appeared first on Dine and Dish.

Picture this… dinner was nearing an end. The kids are complaining, fighting, crying, screeching, etc. The entire table was in an uproar. All this comotion was music to my ears. Yes… I was thrilled that all of this craziness was going on. You want to know why, don’t you? How could a reasonably sane mom enjoy hearing such disorder at dinner time? What could be causing such a hubbub around our dinner table? The culprit was the asparagus. All of the asparagus was gone and my family was not happy about it. Everyone, including my green veggie shy hubby, was upset because there was no more asapargus. Every last little morsel had been gobbled up and all that was left was the empty serving dish (and the lasting odd asparagus smell when they all went potty!).

What was so special about the asparagus to cause the entire family to revolt against me? Really, nothing at all. This is the easiest way ever to cook asparagus and it is one of the tastiest ways as well. Apparently I have learned my lesson about this recipe… I need to double or triple it to please my family.

1. Print

   Roasted Asparagus

   Best way to cook Asparagus and perfect way to get a yummy vegetable into your dinner.  

   Course side

   Keyword Asparagus

   Prep Time 15 minutes minutes

   Cook Time 15 minutes minutes

   Total Time 30 minutes minutes

   Ingredients

   • 1 lb fresh asparagus
   • 1 1/2 tablespoon olive oil
   • 1/2 teaspoon kosher salt

   Instructions

   • Preheat your oven to 425 degrees.
   • Cut off the woody part of the asparagus and discard.
   • With a veggie peeler, peel off the bottom 2" of the asparagus skin. This will help you to avoid having those stringy pieces.
   • Place the asparagus, olive oil and kosher salt together in a large ziploc bag. Shake until each piece of asparagus has a light coating of oil and salt.
   • Place the asparagus on a foil lined baking sheet and roast for 15 minutes. The spears should be tender when pierced with a fork or knife.

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